Name: Irresistible Summer Peach Cake
Prep time: 15 min
Cook time: PT-487262H57M8S
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3-4 fresh ripe peaches, peeled and sliced; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup whole milk; Optional: 1/2 tsp cinnamon or nutmeg

Nothing captures the essence of summer quite like a peach cake. This Irresistible Summer Peach Cake is soft, moist, and bursting with juicy peaches in every bite. It’s the perfect dessert for backyard gatherings, lazy Sunday afternoons, or when I just want to enjoy the best of the season’s produce in a sweet, comforting way.

Why You’ll Love This Recipe

I love how this cake blends simplicity with rich flavor. The batter is light and buttery, and the peaches bake into tender, syrupy layers that make each slice feel like sunshine on a plate. Whether I serve it warm with whipped cream or chilled the next day, it never lasts long in my kitchen. It’s a one-bowl wonder that’s fuss-free, yet feels so special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh ripe peaches, peeled and sliced
All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter, softened
Eggs
Vanilla extract
Whole milk
Optional: cinnamon or nutmeg for a warm spice kick

Directions

I start by preheating the oven and greasing a baking dish or cake pan.
In a bowl, I cream the butter and sugar until light and fluffy.
I then beat in the eggs one at a time, followed by the vanilla.
In a separate bowl, I whisk together the dry ingredients.
Alternating with the milk, I add the dry ingredients into the wet mixture until just combined.
I gently fold in half of the sliced peaches.
I pour the batter into the pan and arrange the remaining peach slices on top.
For a rustic touch, I might sprinkle cinnamon or sugar on the top before baking.
I bake until golden and a toothpick inserted comes out clean.
After cooling slightly, I slice and serve it warm or room temperature.

Servings and timing

This cake serves 8 to 10 people and takes about 15 minutes to prepare and 45 to 50 minutes to bake. I usually let it cool for at least 15 minutes before slicing.

Variations

Sometimes I mix in blueberries or raspberries for a burst of tartness. A dollop of whipped cream or a scoop of vanilla ice cream turns it into an indulgent dessert. I’ve also swapped in brown sugar for a deeper caramel flavor or added almond extract for a nutty twist.

storage/reheating

I keep the leftover cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. To reheat, I pop a slice in the microwave for about 20 seconds, or I warm it in the oven at 300°F for 10 minutes to refresh the texture.

FAQs

How do I know if the peaches are ripe enough for baking?

I look for peaches that are fragrant and give slightly when gently squeezed. If they’re too hard, I let them ripen on the counter for a day or two.

Can I use canned or frozen peaches instead of fresh?

Yes, I’ve used both when fresh peaches weren’t available. I just make sure to drain canned peaches well and thaw frozen ones before using.

Can I make this cake gluten-free?

Absolutely. I’ve had success using a 1:1 gluten-free flour blend. It still turns out moist and flavorful.

What type of pan works best for this cake?

I usually use a 9-inch round cake pan or an 8×8 square baking dish. For a taller cake, a loaf pan also works, but the baking time might be longer.

How do I keep the cake from becoming soggy from the peaches?

I sometimes toss the peach slices in a little flour before folding them into the batter. This helps absorb some moisture and keeps the cake texture light.

Conclusion

This Irresistible Summer Peach Cake is one of my favorite seasonal bakes. It’s simple, satisfying, and full of fresh flavor. Whether I’m serving it at a picnic or enjoying a quiet slice with tea, it’s the kind of cake that always feels like a little celebration.